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KMID : 1007520150240031097
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Food Science and Biotechnology
2015 Volume.24 No. 3 p.1097 ~ p.1103
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Activated Carbon Treatment of Water Extracts of Artemisia princeps Pampanini to Retain Bioactive Phenolic Compounds and Remove Volatiles
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Lee Sang-Gil
Lee Bong-Han
Baik Moo-Yeol
Park Seung-Kook
Kim Byung-Yong
Park Seok-Jun
Lee Jin-Hee
Lee Chang-Y.
Kim Dae-Ok
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Abstract
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Artemisia princeps Pampanini used as a medicinal herb in Asian countries has undesirable flavors. Water extracts from A. princeps Pampanini were used to quantitatively evaluate off-flavor volatiles and bioactive phenolic compounds through activated carbon (AC) processing using GC/MS and reversed-phase HPLC analyses, respectively. As the amount of AC increased, the content of individual volatiles and phenolic compounds gradually decreased. AC treatment significantly (p<0.05) decreased amounts of six off-flavor volatiles, compared to controls without AC treatment. With AC treatment, quantities of the C10 volatiles 1,8-cineol, γ-terpinene, and α-terpineol decreased by over 55%, whereas quantities of the C15 volatiles trans-caryophyllene and trans-β-farnesene decreased by less than 40%. Water extracts treated with 1% (w/v) AC exhibited a non-significant (p>0.05) loss of major phenolic compounds, compared to controls. Treatment with 1% (w/v) AC effectively removes off-flavor compounds and achieves minimal loss of phenolic compounds.
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KEYWORD
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caffeoylquinic acid, dicaffeoylquinic acid, GC/MS, HPLC, medicinal herb
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